| For the Passion Fruit Buttercream: |
| • |
200g The Perfect Purée Passion Fruit Concentrate, thawed, split in half |
| • |
260g sugar |
| • |
25g corn syrup |
| • |
120g egg whites |
| • |
1 lb. butter, soft |
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| Method for the Passion Fruit Buttercream: |
| 1. |
Begin whipping the egg whites to stiff peaks. |
| 2. |
Cook sugar, corn syrup, and half of the amount of puree to 235F. Stir occasionally to prevent sticking and scalding. |
| 3. |
Drizzle into the whipping whites. |
| 4. |
Whip cool. |
| 5. |
Add butter slowly until incorporated. |
| 6. |
Add 2nd amount of Puree slowly. Torch as needed to homogenize. |
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| For the Raspberry Jam for Filling: |
| • |
500g The Perfect Purée Red Raspberry Puree, thawed |
| • |
20g dark rum |
| • |
20g lemon juice |
| • |
550g sugar, divided |
| • |
50g glucose |
| • |
12g apple pectin |
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| Method for the Raspberry Jam for Filling: |
| 1. |
Bring the puree, lemon juice, rum, 500g sugar, and glucose to a simmer. |
| 2. |
Whisk together the pectin and 50g sugar. |
| 3. |
Whisk into the puree. |
| 4. |
Cook to 103C, whisking. |
| 5. |
Chill in a hotel pan. |
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